Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, fermented coleslaw. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Coleslaw is fun to ferment, and fermented, even more delicious than its traditional counterpart. When you ferment coleslaw there is no need to add the usual vinegar. This is because the fermenting process adds the tangy flavor. Why should you eat more fermented foods like coleslaw?
Fermented Coleslaw is one of the most favored of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Fermented Coleslaw is something that I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can have fermented coleslaw using 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Fermented Coleslaw:
- Take 1/4 Purple Cabbage
- Prepare 1/2 Savoy Cabbage
- Make ready 2 Chillis
- Get 1 Piece Ginger the size of your thumb
- Prepare 2 Cloves Garlic
- Take 3 Spring Onions
- Make ready 2 Carrots
- Prepare 2 Tsp Fennel Seeds
- Get 1 Tsp Mustard Seeds
- Get Salt
- Make ready 1 Clean Large Mason Jar
Fermented coleslaw is a simple way to add probiotics and additional vitamins and enzymes to this delicious side dish that works well with most sandwiches. The culturing process reduces the chances of gas and burping too! I just love coleslaw, or slawwww as we say in the South. Basic slaw, German slaw, Asian slaw - you name it.
Instructions to make Fermented Coleslaw:
- Finely slice all of the veggies into strips, including the ginger, garlic and chilli. Weigh them to get an overall weight.
- Press the veggies into a mason jar, make sure you really push them down to get rid of any air bubbles.
- Take some water (I used warm water made by diluting boiled water in cold water). Pour it into the mason jar until the veggies are covered. Pour out the water into a separate bowl and weigh it (do this by placing the bowl on some scales before pouring the water in and re-setting the scales to zero).
- Calculate how much salt you need. To do this you need to weigh your veggies and water separately, then add their weights together and calculate 2.5% of the total weight. That total is how much salt you need.
- Mix the water and salt together (this is why I used warm water so it dilutes easier). Pour the salt water back onto the veggies.
- Use something to weigh the veggies down (so I used a ramekin, you could use a small bag full of water). Don't use anything metal. Don't seal the jar, so the gasses can escape.
- Leave to ferment, I left mine for 7 days before placing in the fridge.
I just love coleslaw, or slawwww as we say in the South. Basic slaw, German slaw, Asian slaw - you name it. Remove outer leaves from cabbage and set aside for later. Shred vegetables with a knife, grater or food processor. Combine shredded carrots and cabbage in a large metal bowl, then sprinkle with salt.
So that’s going to wrap this up with this special food fermented coleslaw recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
